BBQ Tofu

🥘 Ingredients

• BBQ Spice Rub
  1 tsp
• black pepper
• cheddar cheese
  2 oz
• corn on the cob
  1 unit
• firm tofu
  14 oz
• garlic
  2 clove
• green beans
  4 oz
• hot sauce
  2 tbsp
• jalapeno
  1 unit
• ketchup
  2 tbsp
• olive oil
  2 tsp
• paper towels
• polenta
  ½ cup
• red onion
  1 unit
• red wine vinegar
  2 tbsp
• salt
• veggie stock concentrate
  1 unit
• water

🍳 Cookware

• oven
• baking sheet
• small bowl
• medium pot
• large pan
• medium pot

1. 

   1

   Prep and cook the tofu: preheat oven to 400 degrees. Cut firm tofu in half horizontally. Get the water out of the tofu by gently pressing it between two paper towels . Repeat two or three times until the tofu is relatively dry. Place the tofu on a lightly oiled baking sheet and season on all sides with the BBQ Spice Rub , salt , and black pepper . Bake for ⏱️ 35 minutes to ⏱️ 40 minutes , flipping halfway through cooking, until golden brown.

   firm tofu: 14 oz, paper towels, BBQ Spice Rub: 1 tsp, salt, black pepper
2. 

   2

   Mince or grate garlic . Halve, peel, and thinly slice red onion . Trim green beans . Cut the kernels off corn on the cob . Slice jalapeno as thinly as possible, removing the seeds and ribs if you prefer less heat.

   garlic: 2 clove, red onion: 1 unit, green beans: 4 oz, corn on the cob: 1 unit, jalapeno: 1 unit
3. 3

   Pickle the red onion: place 1/4 of the red onion in a small bowl with red wine vinegar .

   red wine vinegar: 2 tbsp
4. 

   4

   Make the barbecue sauce: heat 1 teaspoon olive oil in a medium pot over medium heat. Add the jalapeno, garlic, and remaining red onion to the pot and cook, tossing, for ⏱️ 5 minutes to ⏱️ 6 minutes until it's soft and starts to brown. Add the ketchup , 2 cups water , veggie stock concentrate , and hot sauce (to taste) to the pot. Simmer for ⏱️ 8 minutes to ⏱️ 10 minutes , until very thick.

   olive oil: 2 tsp, ketchup: 2 tbsp, water, veggie stock concentrate: 1 unit, hot sauce: 2 tbsp
5. 5

   Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the green beans and cook, tossing, for ⏱️ 2 minutes to ⏱️ 3 minutes . Season with salt and pepper. Add the corn to the pan and cook, tossing, another ⏱️ 4 minutes to ⏱️ 5 minutes , until green beans are tender. Season with salt and pepper.
6. 

   6

   Cook the polenta: bring 2 cups water to a boil in a medium pot . When boiling, whisk in the polenta slowly to prevent clumping. Reduce heat to low and continue to whisk for ⏱️ 3 minutes to ⏱️ 5 minutes , until thick but still creamy. Stir in the cheddar cheese then season with salt and pepper.

   polenta: ½ cup, cheddar cheese: 2 oz
7. 7

   Plate the polenta, then top with the tofu and barbecue sauce. Serve alongside the corn and green beans. Garnish with the pickled red onion and enjoy!